Swiss Alpine Macaroni
Swiss Alpine Macaroni, known as “Älplermagronen” is a hearty comfort dish with creamy pasta, potatoes, caramalized onions, bacon and Gruyere cheese. This simplified version omits the potatoes allowing for a quick weeknight dinner without sacrificing the creaminess of the cheese and pasta or the savoryness of the caramelized onions and bacon.
What kind of pasta is best for Alpine Macaroni?
Typically, you’ll find this mountain dish made with short tubular pasta like Magronen, or Hörnli, a small elbow shaped pasta. For convenience and simplicity, you can use small elbow noodles or Cavatappi noodles to make the Swiss macaroni and cheese dish.
Did you know?
In Switzerland, Älplermagronen is served with a side of applesauce. At first glance, this may seem odd to Americans, but the sweetness and acidity of the applesauce balances the richness of the cheese, bacon and onions. The unique flavor combination is absolutely divine!
Ingredients
The simplicity of the ingredients are what make this Swiss macaroni and cheese dish so good! You’ll need:
- Tubular pasta – elbow or Cavatappi, Ziti, Rigatoni
- Gruyere cheese – you can substitute with Swiss cheese
- Bacon
- Onions
- Butter
- Heavy cream
- Garlic powder
- Nutmeg
- White pepper
- Applesauce
What’s the secret to making really creamy pasta?
The key to making perfect Swiss Alpine Macaroni is pouring the warm cream sauce over warm pasta and allowing it to sit for a few minutes. This allows the pasta to absorb the sauce, resulting in a super creamy dish.
How to make Alpine Macaroni
- Slice the onions, fill a large pot of water with water, preheat the oven to 350℉
- In a large stockpot, add butter and oil; add sliced onions and coat them well; cook on medium heat stirring occasionally until they are caramelized; meanwhile, put the bacon strips on a baking sheet and cook on the middle rack and cook till crisp
- In a large saucepan on medium heat add chicken broth, heavy cream, nutmeg, garlic powder and white pepper
- Cook the pasta according to package directions for al dente; drain and return drained pasta back to the stockpot you cooked it; turn the heat to simmer or very low. Ladle the cream/broth mixture into the warm pasta and gently combine; allow to simmer 2-3 minutes (this ensures the warm pasta absorbs the creamy liquid)
- Add shredded cheese and stir gently; scoop pasta into a high walled vessel (a ramekin or small soup tureens); garnish with crumbled bacon and caramelized onions; if you want you can sprinkle more cheese over the top.
- Serve with applesauce.
What do I serve with Swiss Alpine Macaroni?
In Switzerland, Alpine Macaroni is most often served as the main dish with a side of applesauce and a green salad. Other side dishes that would pair well with this cheesy pasta dish are green beans or broccoli.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. For best results, reheat in a saucepan on low heat – you might have to add a little water to the pan.
Swiss Alpine Macaroni
Ingredients
- 1 pound tubular pasta: rigatoni, penne, ziti
- 2 large yellow onions thinly sliced , )See Recipe Notes below
- 6 slices bacon , cooked See Recipe Notes below
- 4 tablespoons unsalted butter
- 4 tablespoons oil
- 3 cups Swiss Gruyere , grated (See Recipe Notes below
- 1 cup chicken broth or stock
- ¾ cup heavy cream
- ½ teaspoon garlic powder
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground white pepper
- applesauce
Instructions
- Slice the onions, fill a large pot of water with water, preheat the oven to 350℉
- In a large stockpot, add butter and oil; add sliced onions and coat them well; cook on medium heat stirring occasionally; meanwhile, put the bacon strips on a baking sheet and cook on the middle rack and cook till crisp2 large yellow onions thinly sliced, 4 tablespoons unsalted butter, 4 tablespoons oil, 6 slices bacon
- In a large saucepan on medium heat add chicken broth, heavy cream, nutmeg, garlic powder and white pepper1 cup chicken broth or stock, ¾ cup heavy cream, ½ teaspoon garlic powder, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground white pepper
- Cook the pasta according to package directions for al dente; drain and return drained pasta back to the stockpot you cooked it; turn the heat to simmer or very low. Ladle the cream/broth mixture into the warm pasta and gently combine; allow to simmer 2-3 minutes (this ensures the warm pasta absorbs the creamy liquid)1 pound tubular pasta: rigatoni, penne, ziti
- Add shredded cheese and stir gently; scoop pasta into a high walled vessel (a ramekin or small soup tureens); garnish with crumbled bacon and caramelized onions; if you want you can sprinkle more cheese over the top. Serve with applesauce.3 cups Swiss Gruyere, applesauce
